Validation Study of the Petricore™ Aerobic Count (AC) for the Enumeration of Mesophilic Aerobic Bacteria in a Broad Range of Foods and Select Environmental Samples: AOAC Performance Tested MethodSM 032502. [PDF]
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Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk. [PDF]
FoodsKaya M +8 more
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Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products. [PDF]
FoodsIdyryshev B +9 more
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A new nuclear marker for quantitative analysis of wild boar and domestic pig meat in game meat products using PLAG1 zinc finger gene. [PDF]
Sci RepAdenuga BM, Spychaj A, Montowska M.
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Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages. [PDF]
PLoS OneAdeyemi KD, Abdulkadir LO.
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Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion. [PDF]
FoodsJin DX, Jin YX.
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A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats. [PDF]
Food Sci Anim ResourChoi DM, Lee SH, Kim HY.
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High Pressure Processing Effects on All Beef Summer Sausage Quality
Meat and Muscle Biology, 2018 M. Rigdon +4 more
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The amino acid composition of commercially available vegan meat and dairy analogues. [PDF]
Br J NutrDomić J +5 more
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Comprehensive assessment of fatty acid profiles of meat products to develop action plan strategies for healthier products. [PDF]
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